bump, looking for interesting potato salad recipes (adding bacon bits alone doesnt qualify lmao), I made potato salad yesterday and although i loved all that evil, evil carbs, wondering if I can try and mix it up.
I'll just assume you use "adding bacon bits" to refer to the Bavarian style potato salad. Which means you have probably not yet experimented with Swabian potato salad.
But first things first. For a good potato salad, you need a good potato. Yukon Gold or other such firm cooking and waxy kind is okayish, but they still lack the taste and consistency a good German Kartoffel can offer. Still, it's good enough I guess.
Another warning: You'll need some beef broth, as usual in German tater salad recipes - ideally really fatty/lardy stuff and rich in taste. When in doubt, add oil. In fact, do add oil. There is always room for doubt. Keep in mind to use taste-free oil such as sunflower seed oil.
Also, there will be some German ingredients that are probably hard to substitute and find, such as "mild" (to avoid misunderstandings: NOT sweet) mustard and Essig Essenz.
Gently heat the broth to a low heat, add sugar, salt, German mild mustard and ideally taste-free, non-fancy white vinegar (my Swabian relatives actually use Essig Essenz, which is concentrated vinegar acid), some ground pepper. Dump a whole load of diced onions into that, bring the whole thing to a boil and immediately set it aside so the onions can soak in the broth mix.
Boil the taters in salted water until they're tender. While they're still warm, peel them. No need to do it while they're still piping hot, of course, but they need to still retain some heat in them. Slice them, put them in a bowl, add the broth-onion mix and stir very gently until roughly homogenous. Don't dally, though, ideally you'll be done with two or three stirs. Cover, and let the salad sit at least for 45 minutes. Before serving, you may need to add some more salt and pepper - it depends on the individual potatoes, sometimes they really absorb the salt and pepper. In general, I find these salads use up a surprising amount of salt.
Cook's privilege: You can eat it while it's still warm.

Modifications:
You can, by all means, add bacon. Bacon works with almost everything. Swabians would decry it for not being authentic, though. Let them cry. (Do add the bacon grease to the broth if you do!)
Also look into cucumbers, unpeeled&sliced, add salt&stir, let sit for a while, press to squish out the water. Gives it the best consistency and prevents the salad from becoming runny/watery. If you want to, you can even add the drained slices to the broth after you take it off the heat, or shortly before you mix everything. Too rich for my taste that way.
If you have some pickles, they might also be diced and add a nice flavour - the pickle juice can also be added to the broth. Don't overdo it though.
Before serving, you might consider sprinkling some light drizzle of pumpkin seed oil on potato salad. I find that it matches taters well, as long as you don't overdo it.